Introduction

This Decadent No Bake Cookie Dough Cheesecake is the perfect indulgence for cookie dough lovers and cheesecake fans alike. It combines creamy, rich cheesecake filling with edible cookie dough and a crunchy graham cracker crust, all without turning on your oven.

Decadent No-Bake Cookie Dough Cheesecake Recipe - Recipe Image

Ingredients

1 ½ cups Graham Cracker Crumbs
6 tablespoons Melted Unsalted Butter
2 tablespoons Granulated Sugar
1 cup All-Purpose Flour
½ cup Unsalted Butter, Softened
½ cup Granulated Sugar
¼ cup packed Light Brown Sugar
1 teaspoon Vanilla Extract
1-2 tablespoons Milk (or Cream)
¾ cup Mini Chocolate Chips
Two 8-ounce blocks Full-Fat Cream Cheese, Softened
1 cup Powdered Sugar (Confectioners’ Sugar)
1 teaspoon Vanilla Extract
1 ½ cups Heavy Cream (Cold)

Instructions

Step 1: Prepare Your Pan and Crust. Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix well until all crumbs are moistened. Press the mixture firmly and evenly into the bottom of the pan. Refrigerate while preparing the cookie dough and filling.
Step 2: Make the Edible Cookie Dough. Heat-treat the flour by spreading it on a microwave-safe plate and microwaving in 30-second intervals until it reaches 160°F (71°C). Let it cool completely. In a medium bowl, cream softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in vanilla extract. Gradually add cooled flour and mix until just combined. Add milk or cream one tablespoon at a time until dough comes together. Stir in mini chocolate chips by hand. Reserve about ¼ cup for decoration and chill the remaining dough.
Step 3: Prepare the No-Bake Cheesecake Filling. Beat softened cream cheese in a large bowl until smooth. Add powdered sugar and vanilla extract and beat until well combined. In a separate chilled bowl, whip cold heavy cream on high speed until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
Step 4: Assemble the Cheesecake. Remove the crust from the refrigerator. Pour half of the cheesecake filling over the crust and spread evenly. Arrange chilled cookie dough balls over this layer. Spoon remaining cheesecake filling over cookie dough layer and smooth the top. Sprinkle reserved cookie dough crumbles or extra mini chocolate chips on top. Cover loosely with plastic wrap.
Step 5: Chill! Refrigerate the cheesecake for at least 6-8 hours, preferably overnight, before serving.

Tips & Variations

Heat-treating the flour is essential to make the cookie dough safe to eat raw. Be sure to let it cool fully before mixing.
Use full-fat cream cheese for the creamiest texture.
Try adding chopped nuts or different mix-ins to the cookie dough for extra texture and flavor.
If you don’t have a springform pan, a regular cake pan lined with parchment can work but be gentle when removing the cheesecake.
For a boozy twist, add a tablespoon of bourbon or rum to the cookie dough mixture.

Storage

Store the cheesecake in the refrigerator, covered loosely with plastic wrap or a lid, for up to 3 days. For longer storage, you can freeze it for up to 1 month; thaw overnight in the refrigerator before serving. When reheating is not recommended, serve chilled straight from the fridge for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour if I don’t want to microwave the flour?

Raw flour can contain harmful bacteria, so it’s important to heat-treat it by microwaving or baking before using it in edible cookie dough recipes to ensure it’s safe to eat.

Can I make this cheesecake vegan or dairy-free?

This recipe relies on cream cheese, butter, and heavy cream for its creamy texture, so substituting with vegan versions may alter the taste and texture. There are vegan cream cheese and cream alternatives available, but results may vary and could require recipe adjustments.

Decadent No-Bake Cookie Dough Cheesecake Recipe

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★★★★★

4.6 from 229 reviews

This Decadent No Bake Cookie Dough Cheesecake combines the rich creaminess of classic cheesecake with the nostalgic delight of edible cookie dough. Featuring a crisp graham cracker crust, layers of creamy no-bake cheesecake filling, and chunks of safe-to-eat cookie dough with mini chocolate chips, this dessert is perfect for any occasion and requires no oven time.

Author: Kai
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 8 hours 25 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

1 ½ cups Graham Cracker Crumbs
6 tablespoons Melted Unsalted Butter
2 tablespoons Granulated Sugar

Edible Cookie Dough

1 cup All-Purpose Flour (heat-treated)
½ cup Unsalted Butter, Softened
½ cup Granulated Sugar
¼ cup packed Light Brown Sugar
1 teaspoon Vanilla Extract
1–2 tablespoons Milk or Cream
¾ cup Mini Chocolate Chips

No-Bake Cheesecake Filling

Two 8-ounce blocks Full-Fat Cream Cheese, Softened
1 cup Powdered Sugar (Confectioners’ Sugar)
1 teaspoon Vanilla Extract
1 ½ cups Heavy Cream (Cold)

Instructions

Prepare Your Pan and Crust: Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter, mixing until crumbs are moistened. Press this mixture evenly into the bottom of the pan and refrigerate while preparing other components.
Make the Edible Cookie Dough: Heat-treat the all-purpose flour by spreading it on a microwave-safe plate and microwaving on high in 30-second intervals until it reaches 160°F (71°C). Let the flour cool completely. In a separate bowl, cream together softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in vanilla extract. Gradually add cooled flour, mixing on low speed until combined. Add milk or cream one tablespoon at a time until dough comes together. Stir in mini chocolate chips. Reserve ¼ cup for decoration and chill the remaining dough.
Prepare the No-Bake Cheesecake Filling: Beat softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar and vanilla extract, beating until well incorporated. In a chilled separate bowl, whip cold heavy cream on high speed until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until just combined.
Assemble the Cheesecake: Remove the crust from the refrigerator. Pour half of the cheesecake filling over the crust and spread evenly. Arrange chilled edible cookie dough balls on top of this layer. Spoon remaining cheesecake filling over the dough layer, smoothing the top. Sprinkle reserved cookie dough crumbles or extra mini chocolate chips on top. Loosely cover the pan with plastic wrap.
Chill: Refrigerate the assembled cheesecake for at least 6 to 8 hours, preferably overnight, to allow it to set and flavors to meld.

Notes

Heat-treating the flour is important to make the cookie dough safe to eat raw.
You can substitute milk with cream for a richer cookie dough.
Ensure the cream cheese and butter are softened for easier mixing and smoother texture.
The cheesecake must be chilled thoroughly to set properly due to it being a no-bake recipe.
Store leftovers covered in the refrigerator for up to 3 days.

Keywords: no bake cheesecake, edible cookie dough, no bake dessert, easy cheesecake, chocolate chip cookie dough cheesecake